This is a perfect recipe for a nice dinner party with friends. This dish is a little elegant, extremely flavorful and very easy to assemble while your guests enjoy a nice drink and some nibbles before the meal.
4 boneless/skinless chicken breasts pounded thin (to about 1/4 inch thickness)
2 T. olive oil
salt and pepper
2 T. self-rising flour
1 cup chicken broth
1/2 cup heavy cream
2 T. Dijon mustard
3 T. capers rinsed and drained
1/8 t. ground cayenne pepper
Heat the olive oil over medium high heat in a large non-stick skillet. Lightly salt and pepper the chicken and brown the cutlets browned on both sides. Cook in two batches and place the cooked chicken on a plate and set aside. Lower the heat to medium.
Add the flour to the skillet and whisk to blend in with the olive oil. When the flour is lightly browned, slowly whisk in the chicken broth. When it is incorporated, slowly whisk in the heavy cream.
Stir in the mustard and capers. Add the cayenne and taste to check the seasonings. Adjust by adding more salt, pepper or cayenne to your liking. Add the chicken cutlets back to the sauce and let heat through.
Serve over rice, couscous or noodles.